Flaked Oats or Flaked Wheat in NE DIPA?

[Bramstoker17]

In my never ending quest to perfect my New England Style DIPA, I'm dialing in some of the fine points of my recipe. I posted a thread about hopstand vs dry hop additions and quantities, and I think I have that where I want it.

My last question before I brew what I hope is the final version of my DIPA recipe this weekend is whether to use flaked oats or flaked wheat in addition to the White Wheat I already use. I'm shooting for about 15% of whichever I go with.

Is one better than the other for this style or are they pretty interchangeable? I've used both and I can't tell much difference in the body and mouthfeel they create, but I've never done a side by side.

 

[Yooper]

Oats! It's "creamy" where flaked wheat is not.

I only used 13.6% flaked oats in my last NE IPA, and while it's hazy, it's not as creamy as I would have liked. It's really nice, and I like it, but next time I'll go to 15% I think.

 

[kristiismean]

when I think flaked wheat, I always think it's just to help the head and foam feel while oats effect the mouthfeel of the beer.

Not much help here, but agree with the "creamy" feel of the oats.

 

[grassfeeder]

flaked oats AND white wheat

 

[Bramstoker17]

flaked oats AND white wheat

Yea I was definitely going to add at least a pound of white wheat. If I recall my White wheat was around 6 or 7% with the flaked adjuct at about 15% Should I increase the White Wheat as well?

 

[JimboVorlaufski]

+1 on oats for the creamy smooth mouthfeel

I like wheat also, seems to add a 'fruit' character. I use it in lots of beers. Does the same to bourbons, wheated bourbons are fruity to me where rye bourbons are more floral and spicy. Same characters in beer, just buried deeper.

 

[drgonzo2k2]

Try 18-20% of flaked oats. You might also try malted oats instead of flaked oats.